Claret Cup

Ingredients

• a bottle of claret
• 2 glasses of sherry, brandy, or any wine, spirit, or liquor that may be preferred
• I glass of marischino
• the thin rind of a lemon
• 2 tablespoonfuls of powdered sugar
• a bottle of soda or seltzer water
• a large piece of ice
• Sliced nectarines, peaches, or raspberries may be used instead of lemon-rind.

Method

1. 1

   Pour the claret into a large jug, add sherry or brandy, marischino, lemon rind, and powdered sugar.

2. 2

   Let it stand for 0.5 hour until the sugar dissolves.

3. 3

   Add borage, balm, or verbena, and just before serving, add soda water and ice.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 101. The excerpt below is the record exactly as published.

Claret Cup. — Pour a bottle of claret into a large jug, and add 2 glasses of sherry, brandy, or any wine, spirit, or liquor that may be pre- ferred, and I glass of marischino. Put in the thin rind of a lemon and 2 tablespoonfuls of powdered sugar. Let it stand for \ hour till the sugar is dissolved, then put in a sprig of borage, balm, or verbena, or a little sliced cucumber. Just before using, add a bottle of soda or seltzer water and a large piece of ice. Sliced nectarines, peaches, or raspberries may be used instead of lemon-rind.

Cook this with the app: pantry check, scaling, and the assistant.